Honey Sriracha Chicken Slow Cooker Meatballs
Author: Anita
Prep time: 30 mins
Cook time: 4 hours
Total time: 4 hours 30 mins
Easy, elegant, and spicy ...
Ingredients
  • 1 cup honey
  • 1 cup sriracha hot chili sauce (I used 505 Sriracha)
  • ¼ cup fresh lime juice (1 large or 2 small limes)
  • 2 pounds ground chicken
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp kosher salt
  • 1 tsp fresh ground pepper
  • 1 cup panko bread crumbs
  • ¼ cup milk
  • 2 large eggs
  • ¾ cup diced green chiles
Instructions
  1. Dump honey, sriracha, and lime juice into slow cooker and set it to high heat.
  2. Put the ground chicken in a large bowl and sprinkle the onion powder, garlic powder, salt, and pepper over the top.
  3. Dump the panko bread crumbs and milk on top and stir to combine.
  4. Add the 2 eggs and mix.
  5. Stir in the diced green chiles.
  6. For ease of forming the meatballs, cover and chill for several hours or overnight (not necessary, they just will be firmer and easier to shape).
  7. Take a half cup of the honey sriracha sauce out and set aside.
  8. For cocktail-sized meatballs, take a tablespoon and scoop out rounded spoonfuls and place on wax paper or a flexible cutting board. For big meal-sized meatballs, make each scoop about 2 tablespoons.
  9. Put a bowl of cold water next to your work area and wet your hands as needed to keep the meatballs from sticking to them too much. Take each blob of meatball mixture and roll it with your hands into a ball.
  10. Place the meatballs into the crockpot on top of the honey sriracha sauce. You will need to layer the meatballs - several layers for 3.5 quart crockpots. Pour the half cup of sauce that you set aside over the top of the meatballs.
  11. Cook on low for 4-8 hours. After about 3 hours, separate the meatballs (some will be stuck together) and coat them with the sauce again. If your slow cooker runs hot, you may want to turn the meatballs after 2 hours or so.
  12. About a half hour before serving, pour the sauce into a saucepan and cook down over medium heat to thicken. Then pour the sauce back over the meatballs in the slow cooker.
  13. Serve at a buffet table in the slow cooker with plenty of toothpicks for spearing them. Or you could pile them onto a platter and spear each one with a toothpick before serving.
Recipe by Denver Green Chili at https://denvergreenchili.com/recipes/appetizers/hors-doeuvres/honey-sriracha-chicken-slow-cooker-meatballs/